Jersey Cream -

[MissWooWoo]

I've got two cartons of Jersey cream to use up before thursday (bought for sunday desert that wasn't needed in the end). I know I can't freeze it but don't really want to waste it. Any ideas on what to make with it or at least some of it? Would be great if i could make something that I could then freeze

oooooooooooooh jersey cream is the absolute biz!

no help with the receipe, but whatever you do don't waste it.

Is it double cream? If so, I'm sure you can freeze it.

Bread and butter pudding? That uses a lot of cream for the custardy bit.

I think that if you can whip it up then it will freeze ok, I did this and put it in bags in the freezer and was ok.

Could you make icecream or sauces that could be then frozen.

It is double cream. Did think of b&b pudding as love this but delia's recipe that I've got uses cack all and I've got 284ml x 2 to get through. May look for alternative luxurious recipe. Ice cream - do you not need a maker for that? would prefer this option

No you don't need a maker for ice cream just stir as it freezes. Have a look on BBC food website I usual find good reciepes on that.

I have just got my Gordan Ramsey recipe out for Baileys Bread and Butter pudding. He uses 300ml of cream and 300ml of milk, having made this loads of times, I don't see why you could not use all the cream in it instead.

If you want, I can post the recipe?

ooh yes please bellavita, that would be wonderful

50g butter softened
1/2 large french stick thinly sliced, or one brioche loaf (which I use) or sliced bread
60g sultanas or dried cranberries or a mixture or even dried apricots - which I sometimes use
2 large egg yolks
2 large eggs
40g caster sugar
300ml double cream
300ml milk or in your case cream
4 tablespoons baileys or to taste (I shove a lot more in)
demerara sugar to sprinkle

Grease your dish.

Butter the bread of your choice and arrange in the dish overlapping a bit with each piece.

Sprinkle the fruit over

Beat the egg yolks, whole eggs and sugar together until creamy and then beat in the cream/milk and baileys. Slowly pour this over the bread.

Press the bread down gently with your fingers so it is submerged.

Leave to stand for about 20 mins to allow the bread to soak up the custard.

Before putting in the oven, sprinkle with the demerara sugar.

Stand your dish in a roasting tin filled halfway up with water.

Put in the oven at 180c or 160 fan or gas 4 and bake for around 40 mins until golden. I usually cover with foil for around 30 mins of this time and then let it brown for the last 10 mins.

Enjoy!

or I have done lemon posset - I bought some fancy shortbread though to save time. This is a lovely dessert.

sounds perfect - novice question here, should the water in the tin be cold or hot?

I do cold.

cold it is then. thanks for the recipe bellavita the mood I'm in I'll eat the bally lot of it!

No problem

well I've made it - not quite 600ml of cream but I certainly wasn't shy with it. No baileys but did put a squeeze of lime juice in there and used dried apricots. Just finished it's "soak" and about to put it in the oven. Roll on 40 mins time!

Oooh, I am sure it will turn out just lovely - it will probably need a 10 min rest or so when it comes out of the oven - otherwise it will still be bubbling inside.

Enjoy!

it was lovely bellavita! and it made loads so the rest has gone in the freezer ... dp even had seconds and he's not a pudding man at all

next time I'll give it a go with the baileys - bet that will be even more divine

thanks!

fantastic!